I should do more yoga

Sometimes when I get writer’s block, all I can come up with is to make a list. This is one of those times.

Things that give me anxiety that shouldn’t:

That there are currently no jellybeans in my house.

There are currently no jellybeans in my house because I tried to hold a self-intervention and stop eating so much sugar, but then I saw the jellybeans and ate them all “to get rid of them so I won’t eat so much sugar.”

Reading my horoscope in the Metro paper. If it tells me I’m going to have a bad day, I can’t stop thinking about it.

Coming up with a clever hashtag for my future wedding. (Some personal favourites from friends and friends-of-friends and people I follow on the Internet: #MarshallLaw #ForeverMoore #RichGetsMaryd.) I’m not even engaged.

Things that don’t give me anxiety:

Mint chocolate meringue kisses. So easy. So delicious.

Mint Chocolate Dipped Meringue Kisses

Ingredients

2 egg whites, at room temperature

1/2 teaspoon cream of tartar

2/3 cup berry sugar (or superfine or caster sugar)

1 teaspoon vanilla

1 cup mint chocolate chips

Directions

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip egg whites until foamy. Add cream of tartar and beat until fluffy – about a minute. While whipping, slowly add berry sugar. Add in vanilla. Keep beating until the meringue is shiny and white. When you pull the whisk out of the bowl, the meringue should come out with the whisk to a point, and hold its shape.

Scoop the meringue into a pastry bag fitted with a star-shaped icing tip (I used a Wilton 1M). Squeeze out in a spiral (start with the outer circle and move inwards. Note that these won’t spread in the oven, so make them the size you want the final cookies). If you don’t have icing tips, pastry bags, or patience, just scoop it by spoonful directly onto the baking sheet.

Put into the preheated oven and turn the oven off. Let sit in the oven for at least 2-3 hours, or overnight.

Once they’re cooled completely, melt the mint chocolate in a small saucepan over very low heat. Make sure to keep stirring while the chocolate melts – chocolate burns easily!

Dip the meringues into the melted chocolate and set on a lined baking sheet to cool. I put mine in the fridge to solidify the chocolate faster.